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Monday, October 7, 2013

Fall has finally arrived in Cincinnati. Don't get me wrong, I love warm weather. But, after a week in to October, I was ready for autumn. Especially since I have been drinking pumpkin spice lattes for a month...

I made cupcakes two nights in a row, the first because EW went to an apple orchard and brought home a big bag of apples. The second, because two of my friends were celebrating birthdays. It was a busy couple of days, so unfortunately I only have iPhone pics to share.

The base for these cupcakes are the same, just add apples for one and not for the other. I love a versatile recipe!

Apple Spice Cupcakes and Caramel Spice Latte Cupcakes

P.s. Feel free to mix and match the recipes!

Cake batter:

White cake mix + eggs + oil + water

2+ tsp cinnamon

1/4 of a nutmeg, freshly grated

1/4 tsp allspice

1/4 tsp cloves

1 large macintosh apple (optional)

Mix together ingredients. Fill cupcake liners, and bake as instructed on box.

If making the cupcakes with caramel, let cupcakes cool and then cut out a cone from the top of the cupcake, like this.

Caramel:

Like the last time, I just followed this recipe. (I make the caramel and the cupcakes the night before, then fill and frost in the morning). Use to fill the cupcake and to drizzle over the frosting

Brown Sugar n' Spice Buttercream Frosting:

1/2 c vegetable shortening

1/2 c butter

1 tsp vanilla

1/3 c brown sugar

~4 c powdered sugar

~2 Tbs milk

cinnamon

freshly grated nutmeg

Cream together the shortening, butter, and brown sugar. Slowly add in powdered sugar and milk until reaching a nice consistency. I totally didn't measure the cinnamon and nutmeg, so just add some until it tastes good :)

Coffee Buttercream Frosting:

1/2 c vegetable shortening

1/2 c butter

1 tsp vanilla

1/3 c brown sugar

~4 c powdered sugar

~2 Tbs milk

1 packet instant coffee

Cream together the shortening, butter, and coffee crystals. Slowly add in powdered sugar and milk until reaching a nice consistency.